Cherry Pie And Whipped Topping-Diabetic

Recipe Ingredients

		Pie
		Pre-baked single pie crust
2		Unsweetened red cherries
1 cup	62g / 2.2oz	Liquid from the cherries
1 tablespoon	15ml	Cornstarch
1/4 teaspoon	1.3ml	Almond flavoring
1 cup	198g / 7oz	Sugar substitute
		Whipped Topping
1/2 cup	118ml	Instant dry milk
1/2 cup	118ml	Cold water
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Sugar
1/4 cup	49g / 1.7oz	Dry sugar substitute - (opt)
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries.

Taste and add more sweetener, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes.

Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use.

From "The New Diabetic Cookbook" by Mabel Cavaiani,R.D.

Source:
Lisa Lepsy

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